3/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
CREAM THESE 3 TOGETHER (I use my stand mixer for this part)
1/3 C. solid shortening (I used butter - worked great)
1 1/3 C. sugar*
1/2 t. vanilla
*Note: I tried using Splenda last year as I was feeling bad about all the sugar we were eating, but the loaves didn't rise and they were total flops - I threw the whole batch out. Perhaps I did something wrong, but I haven't had much luck using Splenda in baking.
ADD: 2 eggs to above cream mix and beat (I added to stand mixer)
ADD: 1 C. canned pumpkin to above creamed mix (in stand mixer)
Add dry ingredients and 1/3 C. water to creamed mix (in stand mixer) - alternating between the dry ingredients and water. Can fold in 1/2 C. nuts (I don't). Bake in greased loaf pan at 350-degrees for 45 to 55 minutes (my mom says you just have to check it with a toothpick - sometimes it needs to bake longer). Makes 1 (large) loaf. If doubling to make 2 (large) loaves it takes 70 minutes to bake.
It's like a muffin pan, but it's actually 8 mini-mini loaves and without doubling the recipe I was able to fill all the loaf - um - holes? :-) It worked great! You need to fill the mini loaf pans about 1/2 to 3/4 full of the batter. Mine were somewhere between the two. I set the timer for 20 minutes and then checked them (since they were smaller loaves), but ended up leaving them in for another 14-16 minutes, so 34 - 36 minutes total baking time.